Kurazushi Ootoro and Sakura Sea Bream FairKurazushi will hold a "Ootoro and Sakura Sea Bream" fair starting on Friday, April 7. Limited time and limited quantity.
Only about 5% of the tuna is
agedto the highest quality. The unique maturing technique maximizes the flavor and sweetness of the tuna, and the moment you eat it, you will enjoy a superb taste that melts in your mouth. The price is 345 yen. The product will be on sale from Friday, April 7.
Goku-mi-ripened Aburi O-toro (large tuna) (whole fish)Price: 345 yen. On sale from Friday, April 7.
Aburi Bincho Big Tuna Yuzu Shio (salt with yuzu citrus) The Aburi Bincho Big Tuna
Yuzu Shiois made from carefully selected Bincho tuna and has a light and refreshing flavor. The surface of the tuna is lightly grilled to melt the fat, creating a mild flavor and the fresh aroma of yuzu (a citrus fruit) that fills the mouth. The price is 230 yen. Available from Friday, April 7 to Thursday, April 20.
The "Aburi O-toro Julepon-zu" and "Aburi O-toro Salt and Lemon" are served with the "O-toro
"that melts in the mouth, the "Aburi O-toro Julepon-zu" that can be enjoyed refreshingly with Julepon-zu and lemon while the flavor and sweetness of the fat is brought out by abrading the surface, and the "O-toro Tekka" that uses all the trimmings that are left over during cooking without wasting any of them. The price is 990 yen.
The price is 990 yen. On sale from Friday, April 7 to Sunday, May 7. No takeout, limited quantities available.
Gokumi Aged SakuraSea Bream: Sakura sea bream is in season from March to April, when the cherry blossoms are in bloom. The price is 230 yen. Available from April 7 (Fri.) to 16 (Sun.).
Gokumi Aged Yuzu-zuke Sakura-dai (cherryblossom sea bream) Price: 230 yen. Available from April 7 (Fri.) to 16 (Sun.).
Japanese wild cherry sea bream (yubiki) (consistent)Natural sea bream weighing 2 kg or more caught in the seas around Japan, mainly in Kyushu, are carefully selected. The flavor of the sea bream is extracted through a unique aging process, and then the fish is boiled to give it a firm texture and the natural sweetness of cherry sea bream. The price is 115 yen. On sale from Friday, April 7 to Thursday, April 20.
Gokumi Aged Sakura Sea Bream Carpaccio with Hyuganatsumatsu DressingThis dish is a carpaccio of Sakura sea bream. The dish uses Kurarazushi's special dressing, which is rich in the rind and juice of Miyazaki Prefecture-grown Hyuganatsu (Hyuganatsu). The fragrant and refreshing flavor of hyuganatsu has a good balance of sweetness and sourness, making it a perfect match for the fatty sakura sea bream. The price is 230 yen. On sale from Friday, April 7 to Sunday, April 16.
Japanese wild springyellowtail is mainly from Owase and Sakaiminato. Especially in Owase, yellowtail is at its peak from March to May, and the yellowtail has a refreshing fatty taste with a strong umami flavor. Yellowtail during this season is also known as "sakuraburi" (cherry blossom yellowtail) because the color of the yellowtail's flesh turns cherry red. The price is 230 yen. Available from Friday, April 7 to Thursday, April 20.
amadaiis a high-end fish used in kappo (Japanese cooking) restaurants. It is characterized by its tender and light flesh. The unique maturing process allows you to enjoy its smooth texture and concentrated flavor. The price is 230 yen. On sale from Friday, April 7 to Thursday, April 20. Limited quantities available.